How to Open a Restaurant: Due Diligence PDF Download

Author: Frank Stocco
Publisher: NRD Publishing
ISBN: 0615439691
Category : Business & Economics
Languages : en
Pages : 118

View

Book Description
In this book, How to Open a Restaurant: Due Diligence, you will find out the “first things first”—the expertise needed to open a restaurant, the steps you need to take early on, and a guide to help you complete the steps. This manual is designed to properly prepare you to open your restaurant within a required and realistic pre-opening budget, starting with defining your concept and vision. The goal is to save you literally thousands of dollars, and even help you gain financial advantage by using this chronological comprehensive guide. There are 13 instructional chapters and each one is a true workbook style manual with space for notes and vital information that pertains to the respective Instruction. New entrepreneurs, seasoned foodservice veterans, equipment companies as well as architects will benefit from reading the information presented. The book will serve as an invaluable resource and journal for future endeavors as well.

Author: Robin Gagnon
Publisher: Tate Publishing
ISBN: 1617398144
Category : Business & Economics
Languages : en
Pages : 352

View

Book Description
'This is the definitive guide for anyone looking to enter the restaurant industry! Full of hands-on practical advice and real-life examples, Robin and Eric provide you with the expertise necessary to avoid common pitfalls and navigate your way to owning the restaurant of your dreams!' —Herb Mesa, Finalist, The Next Food Network Star, Season 6 'Outstanding work...presented in a bright and motivating style that is quite informative. Highly recommended reading for the food service entrepreneur.' —Henry L. Hicks, Certified business broker, fellow of the IBBA, past chairman of the board of the International Business Brokers Association, CEO of Georgia Business Associates, Inc., board member of the Georgia Association of Business Brokers Six out of every ten startup restaurants fail. Your restaurant should not be one of them. Veteran industry experts and restaurant brokers Eric and Robin Gagnon now present their guide to buying an existing restaurant so you can beat the odds. Readers will finish this book knowing how to acquire a restaurant in a way that is less painful, more profitable, and delivers a better return on their investment. With the help of this guide, you can soon satisfy your Appetite for Acquisition!

Author: Lynda Andrews
Publisher: Atlantic Publishing Company
ISBN: 0910627126
Category : Business & Economics
Languages : en
Pages : 146

View

Book Description
"These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject." -- Amazon.com viewed March 5, 2021.

Author: Jeffrey W. Berkman
Publisher: Apress
ISBN: 1430250879
Category : Business & Economics
Languages : en
Pages : 278

View

Book Description
Due Diligence and the Business Transaction: Getting a Deal Done is a practical guide to due diligence for anyone buying or selling a privately held business or entering into a major agreement with another company. When you’re buying a business, it’s wise to conduct due diligence. That's the process of investigating and verifying the firm’s finances, labor record, exposure to environmental issues, store of intellectual property, hard assets, ownership structure, and much more. If you don’t, you may later stumble into serious, costly problems, or you may pay an inflated price for the business. This book not only shows you how to conduct such an examination and what to look for, but it will also help you uncover hidden issues that some sellers might not want you to know about. Conversely, this book shows smart business sellers how to conduct due diligence on their own firms to arrive at the right sales price, uncover issues that might scare off buyers or investors, solve lingering problems before a sale, and more. Done right, due diligence can help sellers ensure they sell the business for the best price and with the least risk. Due Diligence and the Business Transaction will help you understand when to conduct due diligence, whom to include, and how to spot the red flags that signal danger. In addition, you will learn: How to conduct due diligence when contemplating a joint venture, business loan, franchise opportunity, or manufacturing deal How to calibrate the correct scope and breadth of the due diligence investigation depending on your situation How the results of due diligence may and often will change the elements of the final deal How to draft due diligence documents so they protect your interests What successful deals look like Corporate attorney and due diligence expert Jeffrey W. Berkman interweaves critical action points, guidelines and procedural steps, case studies, and due diligence questionnaires, checklists, and documents. The veteran of many business deals, Berkman's advice will help you avoid business-crippling mistakes and make the best deal possible.

Author: Daniel Wagner
Publisher: CRC Press
ISBN: 1466500484
Category : Business & Economics
Languages : en
Pages : 308

View

Book Description
What would you do if a law that enabled your investment to operate successfully abroad suddenly changed, and your business could no longer operate profitably there? Imagine exporting goods to a government buyer only to discover after the fact that your home country, or the United Nations, has just imposed an embargo on that country. Managing Countr

Author: Jody Pennette
Publisher: Penguin
ISBN: 1615648534
Category : Business & Economics
Languages : en
Pages : 314

View

Book Description
Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, location, or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location, select an appealing design, compose a fantastic menu, and hire reliable managers and staff. In this book, you get: • Introduction to basic requirements of starting a restaurant such as time management, recognizing your competition, choosing your restaurant concept, and making it legal. • Information on building a solid business foundation such as a solid business plan, a perfect location, where to find investors, and securing loans. • Suggestions on how to compose the perfect menu, laying out the front and back of house and bar, and choosing the must-have necessities such as security alarms and fire prevention. • Techniques on how to hire and train your staff, purchasing or renting supplies, understanding costs and setting up your financial office, and using social media as a marketing tool. • Secrets for keeping your customers returning, running a safe restaurant, managing employees, and building your PR sales plan. • Pre-opening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant.

Author: Arthur Meyer
Publisher: Rowman & Littlefield
ISBN: 1493001442
Category : Business & Economics
Languages : en
Pages : 241

View

Book Description
The restaurant business is both an established field and also an evolving one. Today more people eat out, having less time to cook at home. With the advent of the celebrity chef, many people are interested in trying new and different foods. The expansive cable television networks provide entertainment in the form of “reality shows” revolving around winning money to open a dream restaurant or be top chef. The globalization of food distribution allows people everywhere to become familiar with ingredients never before available, stimulating their interest in food as more than sustenance. Dining out becomes entertainment as well as filling the need for nourishment. With over 80 combined years of cooking experience, Meyer and Vann have seen the trials of opening and running restaurants—those they have worked in and those they have designed and helped to open. They bring this expertise to How to Open and Operate a Restaurant and will take the reader through al the aspects of opening and running a restaurant including many examples of pitfalls to avoid, rules to follow and guidelines for success.

Author: Camillo, Angelo A.
Publisher: IGI Global
ISBN: 1799843432
Category : Business & Economics
Languages : en
Pages : 497

View

Book Description
Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.

Author: Steve Zimmerman
Publisher:
ISBN: 9780988924901
Category : Restaurant management
Languages : en
Pages : 348

View

Book Description
In this book you will learn my trade secrets from being a front-line restaurant, bar, and club owner/operator, as well as my extensive experience as a buyer and seller of many restaurants, bars and clubs. For a 45 year period (1950-1996), my family owned and operated: a) Zim's Restaurants, the largest independent non-franchised restaurant chain in San Francisco, b) nearly 35 restaurants, bars and/or clubs in Northern California including Zim's Restaurants, Z's Bountiful Buffets, Kibby's Drive Ins, and Casa Carlita's Mexican Restaurants and c) miscellaneous other operations, including many cocktail lounges. Today I own Restaurant Realty Company, the largest restaurant, bar and club business brokerage in California. I have personally sold over 800 restaurant, bar and club businesses, and I have completed over 2,500 business valuations since 1996. Throughout this book I will share my experiences and knoweldge from my twenty-plus years of restaurant experience, and more than thirty years of real estate experience. Having worn many hats as a restaurant, bar, and club owner/operator, buyer, seller, landlord, and broker, I want to share my years of experience to make it easier for prospective restaurant, bar or club buyers to learn how to effectively purchase a business. My goal is to help a buyer understand the key things he, or she, needs to know in order to minimize mistakes and to make a successful, well-thought-out purchase. I want this purchase to have a strong chance for success, subject to buyers operating the business properly after they take ownership. I cover the following topics in the book: 1. The Buyer - a. motivations for buying, b. things you need to know before buying, c. qualfications needed to purchase, d. things you need to do before you purchase, e. the advantages and disadvantages of buying an existing business versus starting one from scratch, f. what are you buying, and g. how buyers initially screeen business opportunities; 2. What Do You Need - a. the essential for preparing a business plan, b. how much money do you need to open and operate, c. methods for raising money; 3. Buyers Do's and Don'ts - a. buyer's three-stage checklist, b. important questions and information to ask the seller, c. signs to look for to determine if the seller's business is in trouble; 4. Success Vs. Failure - a. key ingredients for a successful business from a customer's and buyer's perspective, b. why so many businesses fail, c. turning a losing business into a winning business opportunity, d. why do sellers sell?; 5. Valuations and Other Financial Aspects - a. various sample valuations, b. understanding financial statements; 6. Importance of Location - a. major factors in selecting a strong location, b. how an operator determines if an existing site will work for his proposed new operation, c. special types of locations, d. how to find a good restaurant site; 7. Lease and Other Legal Aspects - a. premise lease, b. how a tenant can negotiate a good lease and renew it on favorable terms, c. helpful techniques in negotiating your lease, d. why landlords want to maximize their rent; 8. Steps to the Sale - a. selling process from offer stage to close of escrow stage, b. dealing with the most common problems related to the sale and how to ensure a closed escrow, c. overcoming the most common obstacles in dealing with the landlord, d. the main three parties in the transaction: buyer, seller and landlord, e. how the sales process works, f. explanation of the asset purchase agreement, g. the buyer's due-diligence process, h. things that can go wrong during a sales transaction that a seller needs to know - and a buyer should too, i. advantages and disadvantages of an asset sale versus a stock sale; 9. Is Franchising For You? - the advantages and disadvantages of buying a franchised business versus buying an independent, non-franchised business and 10. Using a Restaurant Broker to Your Advantage.

Author: Florentino Vallien
Publisher:
ISBN:
Category :
Languages : en
Pages : 192

View

Book Description
Even getting to your grand opening day is a win. Opening a restaurant is a high-risk business venture, and sadly, most investors won't touch restaurants with a ten-foot pole, especially if you don't have a solid restaurant business plan. And typically, the cost of opening a restaurant is just too high to shoulder on your own. So what are some creative ways to access restaurant funding? discover in this book now. In this book, you will discover for yourself the "first things first"-what you need to do, and then you will actually DO IT! In his straightforward, easy-to-read writing style, the author will inform you and help you gain insight as you complete the Instructions in the manual, before getting in too far. When you follow this guide and record your findings in your notebook, you are doing your due diligence - having done so, you can enjoy confidence in your abilities, in the concept and vision, in the business plan, the investors, your choice of location, the staff, the design team, the equipment, and vendors, in your plans for hiring and training, in your Grand Opening-all the way to your financial success and ongoing good reputation. Buy this book now.